Cheese Stuffed Zucchini

Cheese Stuffed Zucchini, Besides being a low-calorie food, zucchinis or summer squash are so quick and easy to cook, and are packed with nutrients and fiber. When you buy zucchini, make sure to choose the small sized ones with bright and firm skin.


4 people


Basic Recipes


45 mins



– Preheat your oven at 350 degrees. Grease a medium size baking dish with butter and set aside. Place the zucchini on your cutting board and, with a sharp knife, slice ¼ of the zucchini lengthwise*, and finely chop the part you removed and place in a bowl. Scrape out the seeds of the zucchini. If you scrape too much of the pulp, the tender zucchini will break apart, so be careful with this step.



– Fill a medium saucepan with ⅔ parts of water and place over medium high heat. When it starts boiling, carefully place the zucchini and cook for 3 minutes. Do not overcook. Remove zucchini from saucepan, pat dry with a paper towel and place zucchini cut side up, in your greased baking dish.



– Heat olive oil in a skillet over medium heat; add onion and cook for about 3 minutes, until onion starts to turn transparent. Add garlic and reserved chopped zucchini; cook for 2 minutes and remove from the heat and place in a bowl. Let it cool for a couple of minutes. Add the beaten egg, parsley, bread crumbs and shredded cheese. Season with salt and pepper.